Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

• Author : Syed S. H. Rizvi
• Publisher : Elsevier
• Release Date : 2010-10-28
• Total pages : 694
• ISBN : 0857090755

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Summary : Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and ...

• Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
• Publisher : CRC Press
• Release Date : 2014-04-22
• Total pages : 812
• ISBN : 0857090755

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Summary : It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food ...

• Author : Qingrong Huang
• Publisher : Elsevier
• Release Date : 2012-04-19
• Total pages : 480
• ISBN : 0857090755

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Summary : Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the ...

• Author : Robert W. Field,Erika Bekassy-Molnar,Frank Lipnizki,Gyula Vatai
• Publisher : CRC Press
• Release Date : 2017-06-26
• Total pages : 376
• ISBN : 0857090755

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Summary : Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over conventional processes that they displace, because they are less ...

• Author : Jean-Marie Bouvier,Osvaldo H. Campanella
• Publisher : John Wiley & Sons
• Release Date : 2014-03-31
• Total pages : 536
• ISBN : 0857090755

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Summary : The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference ...

• Author : John Shi
• Publisher : CRC Press
• Release Date : 2015-10-28
• Total pages : 659
• ISBN : 0857090755

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Summary : The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also ...

• Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
• Publisher : Springer
• Release Date : 2015-12-16
• Total pages : 478
• ISBN : 0857090755

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Summary : Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global ...

• Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
• Publisher : Academic Press
• Release Date : 2020-12-01
• Total pages : 370
• ISBN : 0857090755

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Summary : Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well ...

• Author : Jose Cuevas Valenzuela,Jose Rodrigo Vergara-Salinas,Jose Ricardo Perez-Correa
• Publisher : CRC Press
• Release Date : 2016-09-19
• Total pages : 335
• ISBN : 0857090755

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Summary : The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies ...

• Author : Neil Farmer
• Publisher : Elsevier
• Release Date : 2013-02-26
• Total pages : 344
• ISBN : 0857090755

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Summary : Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (...

• Author : Inamuddin,Abdullah M. Asiri
• Publisher : Springer Nature
• Release Date : 2020-07-27
• Total pages : 245
• ISBN : 0857090755

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Summary : Globalization and industrialization involve a number of reactions, products, extractions, and separations that require the use of organic solvents. These solvents are responsible for a number of ecological concerns, including atmospheric and land toxicity. Conventional organic solvents are regarded as volatile organic compounds; some are even limited due to their ...

• Author : Herminia Dominguez
• Publisher : Elsevier
• Release Date : 2013-09-30
• Total pages : 768
• ISBN : 0857090755

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Summary : Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, ...

• Author : Brian McNeil,David Archer,Ioannis Giavasis,Linda Harvey
• Publisher : Elsevier
• Release Date : 2013-03-21
• Total pages : 656
• ISBN : 0857090755

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Summary : Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. ...

• Author : Nissim Garti,D. Julian McClements
• Publisher : Elsevier
• Release Date : 2012-10-19
• Total pages : 640
• ISBN : 0857090755

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Summary : Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key ...

• Author : Susan Featherstone
• Publisher : Woodhead Publishing
• Release Date : 2014-12-03
• Total pages : 376
• ISBN : 0857090755

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Summary : A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. ...